Spicy Two-Bite Tuna Melts

There are probably a thousand reasons why you should keep a loaf of cocktail rye bread stashed in your freezer, and this recipe is now one of them. When I was in high school, open-faced tuna melts were a favorite after school snack for me and my friends. There’s something about the hot bubbly tuna and melted cheese nestled atop a crisped up slice of sourdough that’s, I don’t know … oh so good and satisfying. While trying to come up with an easy appetizer for Superbowl Sunday it dawned on me — why not make mini open-faced tuna melts?

Since I don’t actually follow my own advice and keep the cocktail rye on hand, off to the store I went. I quickly whipped up a batch when I returned and declared this appetizer a winner. It’s definitely something that can be thrown together at a moment’s notice, and it has that homey, comfort food appeal. With the extra bread and cheese, you can easily make a double batch or go in a totally different direction with these Bacon Cheese Toasts. I know you have bacon lying around somewhere.

OK focus. Tuna. Melt. Let’s go.

Grab a small bowl, and mix together the tuna, onion, mayo and black pepper. Or, if you already have a favorite tuna salad recipe, use that instead. I promise not to be offended.

Place the cocktail rye slices on a cookie sheet. Spread about a teaspoon of tuna on each slice and top with a piece of cheese.

Broil until golden and bubbly. Remove from the oven and drizzle with the Sriracha Sauce. Serve immediately.